Mini Potato Leek Frittata Recipes

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POTATO-LEEK FRITTATA



Potato-Leek Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
  • Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

POTATO AND LEEK FRITTATA



Potato and Leek Frittata image

I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes
3 cups thinly sliced white and pale green part leeks, washed well and drained
2 tablespoons butter
12 large eggs
1/2 cup parmesan cheese, grated
1/2 cup gruyere cheese, coarsely grated (or you can use 1 full cup of either cheese)
2 tablespoons snipped fresh chives
2 tablespoons minced fresh parsley
2 tablespoons olive oil

Steps:

  • Steam potatoes, covered, for 20-25 minutes, or until tender.
  • Let cool until they can be handled.
  • Peel and cut crosswise into thin slices.
  • In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
  • Season to taste.
  • In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
  • Whisk until combined well.
  • Stir in leek and potatoes.
  • In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
  • Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
  • Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.

Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5

MINI POTATO LEEK FRITTATA



Mini Potato Leek Frittata image

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

Provided by Stacey Antine

Categories     HarperCollins     Breakfast     Egg     Potato     Frittata     Leek     Kid-Friendly     Small Plates     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetarian     Quick & Easy

Yield Makes 12

Number Of Ingredients 11

1/2 pound baby Yukon Gold potatoes or whatever baby potato you like, unpeeled
1/4 teaspoon sea salt, divided
2 medium leeks (1 pound), tough green tops trimmed
1 tablespoon olive oil
3 large eggs
10 large egg whites
1/2 cup low-fat (1%) milk
1/8 teaspoon freshly ground black pepper
1/3 cup shredded low-fat Swiss cheese (1.5 ounces)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 375°F. Grease 12 muffin cups.
  • Cut potatoes into 1/2-inch chunks. In a medium saucepan, place potatoes, 1/8 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook for about 10 minutes to partially cook potatoes (a fork should be able to go through them). Drain potatoes in a colander and set aside to cool.
  • Cut leeks lengthwise in half and clean thoroughly under cold running water. Pat dry, then slice crosswise into 1/4-inch slices. In a medium skillet, heat olive oil over medium-low heat; add leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat; cool.
  • Into a large bowl, carefully crack eggs. Add egg whites, milk, pepper, and remaining 1/8 teaspoon salt, and whisk until mixed. Add cooled leeks, potatoes, cheese, and herbs and fold ingredients together until combined.
  • Ladle the frittata mixture evenly into prepared muffin cups (filling will come almost to the top). Set the pan in the middle of the oven. Bake for 14-16 minutes or until egg mixture puffs up and knife inserted in frittatas comes out clean. Cool for 1 minute then loosen edges of frittata with a sharp knife and scoop them out of the pan one by one. (They will deflate somewhat after cooling.)
  • Serve the frittatas warm or at room temperature.

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